Mini Chocolate Cream Tarts
Difficulty: Intermediate
Prep Time: 10 min
Cook Time: 10 min
Serves: 45
Attribute: American Egg Board
Ingredients
- 1-1/4 cups granulated sugar, divided
- 1/4 cup unsweetened cocoa
- 1/4 cup cornstarch
- 1/8 tsp salt
- 2 cups nonfat milk
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1/8 tsp cream of tartar
- 45 mini phyllo shells (about 15 in each package)
Directions
Preheat oven to 350°F.
Combine 1 cup of the sugar, cocoa, cornstarch and salt in medium saucepan. Whisk in combined milk and egg yolks. Cook over medium-low heat until mixture thickens, whisking constantly. Boil 1 minute. Remove from heat. Stir in vanilla.
Meanwhile, bake phyllo shells on baking sheets 3 minutes or until slightly crisp. Cool on wire rack.
Fill each shell with about 1 tablespoon chocolate filling.
Beat egg whites in medium bowl with electric mixer on high speed until foamy. Stir in cream of tartar.
Gradually add remaining 1/4 cup of the sugar, beating until stiff peaks form.
Spread meringue over top of each tart, making sure to seal edges.
Bake tarts on baking sheets 5 to 7 minutes or until lightly browned.
Serve warm or refrigerate before serving.
ABOUT THE AMERICAN EGG BOARD (AEB)
Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board. AEB’s mission is to increase demand for eggs and egg products through research, education and promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition research. All activities are subject to USDA approval. AEB is located in Chicago, IL.
